DIRECTIONS:
In a pestle & mortar or with a blender, blend the oregano, parsley and 2/3 of the garlic into a paste. Set aside.
Heat the oil in a large lidded pan and gently fry the chicken pieces over a medium heat until lightly browned. Stir in the onion, remaining garlic and bay leaves. Cook for a couple of minutes. Pour in the brandy. If you’re feeling adventurous, ignite the brandy and let the flamola erupt from the pan – staying well back. When the flames die down, stir the chicken. If you’re feeling wimpish, then just let the alcohol burn off in about 30 seconds.
Stir in the garlic/herb paste and 1/4 cup of warm water and bring to the boil. Pop the lid on and reduce the heat to very low. Let the chicken simmer gently for 30 minutes. Remove the lid after 20 minutes to reduce the sauce if neccessary.